Ingredients (18-20)
All purpose flour - 1 1/2 cups
Baking soda - 1 tsp
Cocoa powder (unsweetened) - 1/4 cup
Granulated sugar - 1/4 cup
Brown sugar - 3/4 cup
Chocolate chips - 1 cup
Butter (room temperature) - 1/2 cup
Egg (room temperature) - 1
Milk - 1 tbsp
Vanilla extract - 2 tsp
Red food color
Method
In a large bowl, combine flour, cocoa powder and baking soda.
In another bowl, beat the butter on high speed, till creamy.
Beat in the granulated sugar and brown sugar, until creamy.
Beat in the egg, vanilla extract and milk.
Now add the food color. Note that the color will get darker as the cookies bake. Beat till combined.
Add the dry mixture into the wet.
Beat on low till a soft dough is formed.
Adjust the color by adding more now as the dry mix would've made it a few tones lighter.
Fold in the chocolate chips.
Cover the bowl with a plastic wrap and refrigerate for an hour. Can be refrigerated for uptown 3 days.
Preheat oven to 350°F. Line a cookie tray with butter paper.
Use a tablespoon to scoop out the dough. 1 tbsp each, and roll it into a ball. Place them on the prepared tray, 2" apart.
Bake each batch for around 10 minutes. The cookies will spread lightly. Press the cookies gently while they are still warm, to form crinkles. Stick a few chocolate chips on top before letting them cool on a wire rack completely.
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